1/9
Fennel, kalamansi, safron, rice.
2/9
Apple blossoms.
3/9
Preserved plums.
4/9
Chocolate tart and whipped cream.
5/9
Swiss salmon, salsify crumble, salmon rye, rose hip sauce.
6/9
Pavlova, rhubarb, cream and frozen spruce. 
7/9
Preserved apricots.
8/9
Swiss salmon, roasted mandarins, radishes, puffed amaranth and beurre blanc.
9/9
Eagle fish, rhubarb ceviche, pickled gooseberries, shallots, coriander, summer purslane.
1/9
Cherry blossoms.
2/9
Pike perch, rhubarb ceviche, radish, pickled gooseberries, wild strawberries, chive blossoms.
3/9
Corn puree and tomato sauce, celery chips and sunflower seeds.
4/9
Pike perch.
5/9
Bunch of carrots.
6/9
Sunflower seed hummus, radish, carottflowers and cold-pressed sunflower seed oil.
7/9
Green leafes.
8/9
Genoise biscuit with poppy seeds, plum sorbet and fermented plum foam, cream.
9/9
Various pickels.
Andrin Steuri – Private Chef and Culinary Projects
Email: mail@andrinsteuri.com
Instagram: @andrin.steuri
Photography: Anja Wille Schori
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